According to experts, for any country in the world , cuisine has a particularly important position in creating national culture. Nowadays, cuisine is also a factor to attract and position the national brand.
According to Dr. Tran Quoc Hung, Center for Research, Preservation and Development of San Diu Culture in Vietnam, in addition to common features, San Diu culinary culture possesses its own unique characteristics, demonstrating ingenuity and sophistication in processing and combining foods. It is also a cultural beauty through rules and behavior in eating and drinking; reflecting culture through the culinary lens.
The San Diu people still preserve many beautiful features in their cooking methods and unique dishes.
First of all, the common point is that the meal structure of the San Diu people is divided into three meals, the food ingredients (rice, vegetables, meat, fish...) are like many other ethnic groups. To diversify the dishes, the San Diu people know how to combine ingredients through many different processing methods. The dishes are processed with heat and without heat. Besides drying, salting..., the processing methods using heat are very diverse through cooking utensils, such as stir-frying (stir-frying), steaming, stewing, braising, frying, braising or ways of processing food that is cooked directly with fire such as burying, grilling...
Culinary culture is also most distinctively expressed during the holidays and Tet of the people, with dishes imbued with national identity, such as: Khau nhuc, thinh thit, sour marinated meat, wormwood leaf cake, colored sticky rice, humped chung cake, tai long et cake...
On this occasion, the San Diu people prepare a full range of traditional dishes and cakes to worship their ancestors, including many unique dishes, made very elaborately and differently. Humpback Chung cake is one of them, from the stage of choosing ingredients to wrapping the cake to have six corners, a beautiful hump is a whole process of practice.
The same goes for Banh Bac Dau, you really need to have a "profession" to make it. Banh Bac Dau is made from sticky rice soaked thoroughly, pounded in a stone mortar until smooth, the flour is taken out, and filtered many times. The dough is kneaded thoroughly with water, then boiled 2-3 times until smooth, cooked, and then shaped into cakes with sesame, peanuts, and rock sugar filling. Pounding rice, filtering flour, and shaping techniques make up the soul of this cake... San Diu women are often in charge of making the above cakes and that is also the criterion for evaluating their industriousness.
Khau nhuc is a holiday dish of the San Diu people, elaborately prepared and very delicious.
Creativity and sophistication in preparation are also shown in the dish khau nhuc, a dish prepared during holidays, New Year, weddings... The dish is made from delicious pork belly, boiled, hung up, the skin is pierced with a needle to drain all the fat, then brushed with honey to soak, fried until golden. The filling determines the flavor of the dish, carefully prepared from delicious minced lean meat, wood ear mushrooms, shiitake mushrooms and nearly 40 spices, such as rau thau xoi, onion, garlic, dia lien, cardamom, phui nhui (tofu), cham cham (salted lemon), fish sauce, salt, MSG, soy sauce, honey, five-spice powder, lotus seeds, basil...
On Thanh Minh occasion, San Diu people also worship their ancestors with sticky rice, especially in many places using black sticky rice, which is processed quite elaborately with sau leaves (a small leaf found in the forest, abundant in the locality) pounded and filtered to get the water to soak with sticky rice before putting it in the steamer. Black sticky rice cooked from yellow flower sticky rice or sticky rice is both sticky and fragrant, and has the special flavor of sau leaves.
The way the San Diu people arrange food and drinks on their meal trays shows respect for their elders and their juniors. The best dishes are placed in the middle and tend to be closest to the oldest person. Vegetable dishes are placed around them. During meals, young people always invite and wish the oldest person a good meal, the oldest person often gives up and picks up the best dishes for the children. When guests come to the house, especially those from far away, to show hospitality, the San Diu people always invite them to eat enthusiastically, picking up the best pieces for the guests.
Not only that, San Diu cuisine is also sophisticated in processing agricultural products, creating drinks that have very clear health benefits and cure diseases. The drinks of the people are very rich. First of all, we must mention wine, including distilled wine, sticky rice wine... distilled from regular rice, sticky rice, corn, and carefully fermented cassava.
There is a very special kind of wine, which is molasses wine, which uses sugarcane residue. The people squeeze the sugarcane residue again, use this water to ferment with yeast for a few days and then distill it. Each kind of wine has its own unique flavor. In many places, the sticky rice wine of the people has a sweet taste, a strong aroma of yeast, the wine is easy to drink, suitable for women in confinement, providing an abundant source of milk to feed their children.
San Diu ethnic people prepare silver cake and many other delicious dishes to offer to their ancestors and to entertain guests.
In addition to carefully prepared dishes, the San Diu people's favorite daily drink is thin porridge. This type is quite popular, used by the people in meals, as a thirst quencher or when going to work or going to the fields, very good for health.
In general, San Diu culture has long been close to and intertwined with the cultures of other ethnic groups, so the cuisine also has intertwined. However, many unique culinary features are still preserved by the people, as secrets and "brands" expressing the culinary cultural identity of the San Diu people.
Ta Quan
Source: https://baoquangninh.vn/dac-sac-nghe-thuat-am-thuc-trong-van-hoa-nguoi-san-diu-3327078.html
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